This recipe makes 10 double crust pies. You mix it up, divide it into 8 to 10 rolls and put it in the refrigerator/ freezer, depending on when you are going to use it. It should be wrapped in plastic wrap first and then in freezer paper if you are going to put it in the freezer. Before using, remove from freezer and let come to room temperature. Then roll it out. Sometimes I take it out the night before and leave it on the counter if I want to get started on baking early in the morning. If you have a heavy duty breadmaker it is best to mix the dough with that because it gets pretty heavy to handle. If you don’t have a breadmaker, you can still do it the old fashioned way and do it by hand.
 
 
Recipe:
 
5 lbs. flour
3 lbs shortening (I prefer Crisco)
1 oz. salt ( approx 5 tsp.)
 
Mix together with mixer or by hand pastry blender. It will look somewhat like putty.
 
3 cups water
 
Add all at once and just mix a few turns until the dough absorbs all the water or mix with your hand until it does the same.
 
Sprinkle about a ½ cup of lour over the top of dough and just mix until the dough is the right consistency of pie crust dough. 
 
Separate dough into 8-10 roll and wrap well and freeze or refrigerate.  At least refrigerate for up to 2 hours before using. This is an important step. This dough will keep for a very long time if wrapped properly.
 
Enjoy,
 
Gogi